Ca1131_

Ca1131_ Private al fresco dining for family and friends

Ceviche has always been a part of our menu in some shape or form. It’s thanks to our very reliable fish mongers, who pro...
21/09/2026

Ceviche has always been a part of our menu in some shape or form. It’s thanks to our very reliable fish mongers, who provide fresh fish on the day of our dinners. One of them is kuya B**g who saves whole local Spanish mackerel for us. We’re lucky to have amazing partners from the wet market.

Also, this was shot by chef’s very talented nephew Jyo, for his documentary project for school.

26/08/2026

Dayap (key lime) from the garden. If you’ve been to our place, 💯% you would’ve seen this plant. We’re using it for our ceviche course.

Shrimp happens. Deal with it!Shrimp bisque and shrimp bruschetta. And we grow our own flowers now. 💪Color correction and...
19/08/2026

Shrimp happens. Deal with it!

Shrimp bisque and shrimp bruschetta. And we grow our own flowers now. 💪

Color correction and brightness edited through chatgpt. 😀

Shrimp happens. Deal with it!Shrimp bisque and shrimp bruschetta. Oh! and flowers from the garden. 💪
19/08/2026

Shrimp happens. Deal with it!

Shrimp bisque and shrimp bruschetta. Oh! and flowers from the garden. 💪

Cucurbitaceae and feta
17/08/2026

Cucurbitaceae and feta

7th course: Pressed pork and ssamjang.
24/07/2026

7th course: Pressed pork and ssamjang.

Onion soubise; marble potatoes. Set for our striploin marinated in shio koji.For those asking…Yes, we’re still doing din...
14/05/2026

Onion soubise; marble potatoes. Set for our striploin marinated in shio koji.

For those asking…
Yes, we’re still doing dinners and
Yes, we need to be better with our page and post more content. 😂

2/14/26Tanigue (local spanish mackerel); roasted beetsThankful for a busy February! :)
25/02/2026

2/14/26
Tanigue (local spanish mackerel); roasted beets

Thankful for a busy February! :)

Address

Tahanan Village
Parañaque

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